Chook Me!

Do you know any good chicken casserole recipes?

please share, thanks.

Public Comments

1. Whole chicken breasts with OXO chicken stock, seasoning - salt and pepper - diced carrot and onions. Good luck =]
2. Chicken, Rice, and Green Bean Casserole -- .INGREDIENTS 1 (6 ounce) package wild rice (such as Uncle Ben's ®) 3 cups water 1 tablespoon vegetable oil 1 pound skinless, boneless chicken breast meat - cut into chunks 1 (14.5 ounce) can French-cut green beans, drained 1 (10.75 ounce) can cream of mushroom soup 1 cup mayonnaise ..DIRECTIONS 1.Preheat an oven to 350 degrees F (175 degrees C). 2.Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 25 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. 3.While the rice cooks, heat the oil in a pan over medium heat. Add the chicken and cook until completely browned on all sides, about 5 minutes. Combine the rice, chicken, green beans, mushroom soup, and mayonnaise in a large baking dish. 4.Bake in the preheated oven until the chicken is no longer pink in the center, about 45 minutes. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Chicken Enchilada Casserole -- .INGREDIENTS 1 (16 ounce) container sour cream 1 (16 ounce) jar salsa 1 (10.75 ounce) can condensed cream of chicken soup 1/4 cup diced onion 1 (8 ounce) can chili beans, drained 6 (12 inch) flour or corn tortillas, cut into strips 6 skinless, boneless chicken breast halves - cooked and shredded 4 cups shredded Cheddar cheese ..DIRECTIONS 1.Preheat oven to 350 degrees F (175 degrees C). 2.In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans. 3.Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients. 4.Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done! ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Chicken Tetrazzini IV- .INGREDIENTS 1 (8 ounce) package spaghetti, broken into pieces 1/4 cup butter 1/4 cup all-purpose flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper 1 cup chicken broth 1 cup heavy cream 2 tablespoons sherry 1 (4.5 ounce) can sliced mushrooms, drained 2 cups chopped cooked chicken 1/2 cup grated Parmesan cheese ..DIRECTIONS 1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 2.Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain. 3.Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream. 4.Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese. 5.Bake 30 minutes in the preheated oven, until bubbly and lightly browned.
3. CHEESY CHICKEN CASSEROLE 2 c. chopped cooked chicken 1 1/2 c. shredded cheddar cheese 1 1/2 c. Pepperidge Farm stuffing mix 1 can cream of chicken soup 1 c. chopped celery 1/2 c. chopped onions 1/4 c. milk Dash of pepper 2 tbsp. butter, melted Combine chicken, cheese, 1/2 cup stuffing mix, soup, celery, onions, milk, and pepper. Mix well. Spread into greased 8 inch square baking dish. Combine remaining stuffing mix with butter. Sprinkle evenly over chicken mixture. Bake at 350 degrees for 45 minutes.
4. **Chicken Cacciatore Biscuit Bake ** 1 lbs. cut up chicken breasts 1/2 medium green bell pepper, cut into strips 2 cups whole fresh mushrooms 1 jar (1 lb 10 oz to 1 lb 12 oz) tomato pasta sauce 1/4 cup chopped onion 1 teaspoon dried oregano leaves, crushed 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits 1 tablespoon margarine or butter, melted 2 tablespoons grated Parmesan cheese 1. Heat oven to 375°F. In large skillet, brown chicken pieces on all sides. Place browned chicken in ungreased 13x9-inch pan. Top with bell pepper and mushrooms. 2. In small bowl, combine pasta sauce, onion and oregano. Pour over chicken and spread evenly around edges of pan. Cover with foil. Bake 40 to 45 minutes or until chicken is fork tender. 3. Remove pan from oven; uncover. Separate dough into 8 biscuits; arrange biscuits around edges of chicken in pan. Brush biscuits with margarine; sprinkle with cheese. Return to oven; bake 14 to 23 minutes longer or until biscuits are deep golden brown.
5. Chicken & Dumplings Stew In pot cover skinless/boneless chicken thighs with either water or chicken broth. Boil chicken til cooked about 15-20 minutes. Remove chicken - but save broth. Add to broth 2 cans of soup (cream of celery or cream of chicken or one of each) heat over medium heat. Cut up refrigerated biscuits dough to about 1/4 size and drop in heated broth/soup - and cook dough. I then add frozen mixed vegetables (peas, carrots, corn, beans) sometimes I heat them in the microwave first, as to not cool down the soup that much. Season with salt & pepper. Cut up or tear chicken apart into bite size pieces add it back to the broth/soup - and you have your chicken and dumpling stew. It's tasty. (2) Salsa Chicken Take boneless/skinless chicken breasts Cover both sides with dry taco seasoning (packets) put them in pan 8 x 13 cover them with salsa Bake at 375 for 25-30 minutes take out, cover with Cheddar cheese - return to oven for another 5 minutes serve with sour cream Chicken & Rice I'll try to remember this - I haven't used this recipe in a long time In pan heat 1 can cream of mushroom, 1 can of cream of chicken and 1 can of cream of celery soups - with 1/2 stick butter and 1 cup of milk. Remove 1 cup of soup mixture. Add 2 cups of instant rice. Pour rice mixture into 8 x 13 pan. Put uncooked chicken (boneless/skinless) chicken breasts over rice, pour remaining soup mixture over the chicken. Cook in oven 350 for 45 to 60 minutes. You can add broccoli to rice if you'd like too. GL
6. Here are two: Chicken and Biscuit Casserole Makes 6 Servings ¼ cup butter 2 gloves garlic, minced ½ cup chopped onion ½ cup chopped celery ½ cup chopped baby carrots 2 teaspoons white sugar 1 teaspoon salt 1 teaspoon dried basil ½ teaspoon ground black pepper 4 cups chicken broth 1 (10 ounce) can peas, drained 4 cups diced, cooked chicken meat 2 cups Buttermilk baking mix 2/3 cup milk Preheat oven to 360 degrees. Lightly grease a 9x13 inch baking dish. In a skillet, melt the butter over medium heat and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt and pepper, stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken . transfer mixture to the prepared baking dish. In a medium bowl, combine the baking mix and 2 teaspoons of dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture. Bake in preheated oven for 30 minutes. Cover with foil, and bake 10 more minutes. To serve, spoon chicken mixture over biscuits. ------------------------------------------------------------------------------ Alabama Chicken Casserole 4 - 6 servings ½ cup margarine or butter 1 cup chopped green peppers 1 cup chopped celery 1 cup chopped onions 8 ounces Velveeta cheese 1 (6 ounce) jar green olives, sliced (or larger) 1 (8 ounce) can sliced mushrooms 1 (10 1/2 ounce) can cream of mushroom soup 1 deboned chicken 1 (4 1/2 ounce) package spinach noodles Cook chicken in water with bay leaf and debone. Cook spinach noodles in the chicken broth and drain, but reserving the broth. Sauté' green pepper, celery, and onion in melted margarine/butter until tender. Add cubed Velveeta and stir until melted. Next add green olives, mushrooms, cream of mushroom soup, and chicken. Blend sauce in cooked spinach noodles and place in slightly greased casserole. You may add more broth if needed. Top with cracker crumbs and dot with butter and bake 350 F for 45 min.
7. Chicken with a spiced plum sauce. Full recipe on :- http://diane-recipes.blogspot.com/